Smoked Brisket Queso
Cookinpellets Longhorn Blend Pellets
1 can of original and 1 can of fire roasted
chopped and de-seeded (leave the seeds in for a spicier queso)
Pepper Jack Cheese
(use a block of cheese and cube or grate yourself, I do not recommend using pre-shredded cheese as it doesn’t melt as well)
Cream of Mushroom Soup
All Purpose Rub
I used Tailgater’s BBQ Party Rub
I used SuckleBusters Original Pepper Sauce
Combine all ingredients into an aluminum foil pan or a Dutch oven, and season with an all-purpose rub and hot sauce.
Fill your hopper with Cookinpellets.com Longhorn Blend pellets, and set the temp on your smoker to 350°.
Put the pan of queso on the smoker and let smoke for 15-20 minutes.
After 15-20 minutes, start stirring in and incorporating all ingredients together. Repeat this every 15-20 minutes for 1 hour or until all cheese is melted and the smoked brisket queso is hot.
After 1 hour, or the smoked brisket queso is hot and all cheese is melted, remove from the smoker and let cool for 15-20 minutes or until cool enough to eat.
Optionally you can garnish with some jalapeno rounds, fresh tomato, fresh cilantro, and some brisket slices.
Grab a bag of chips and try to practice some self-control of not eating the entire pan, because this queso is THAT good!